Willamette Valley Vineyards Pinot Noir Willamette Valley 2008
The stylistic vision is pure Pinot Noir fruit with a soft juicy mouthfeel, balanced oak and soft, sweet ripe tannins. The methodology includes attention to detail from vineyard to bottle. Picked at peak ripeness, the fruit was gently destemmed, with approximately 60% of the berries remaining intact for intra-berry fermentation (which adds fruitiness). Prior to fermentation, the must underwent a 4 day pre-fermentation cold soak providing improved fruitiness and mouthfeel. On the fourth day, the must was inoculated with indigenous yeast. After 8-12 days of fermentation in small fermenters (punched down by hand), the must was pressed out with about 1% residual sugar and allowed to settle in the tank overnight. The new wine was barreled with light, fluffy lees where it finished primary fermentation and underwent malolactic fermentation.
sour cherry kool-aid for days with a touch of smoke. Had this with cheese ravioli and tomato sauce and it paired perfectly. great warm weather red.
Takes on more of its sister grape, gamay's qualities. Super young nose. Flavor much like a Moulin-a-Vent. Interesting to try this style and very approachable to folks as it's younger and sweeter like a Beaujolais.
This is a wonderfully accomplished wine, very smooth on the finish. A true demonstration of Pinot Noir, this wine is stellar on its own - makes a great special occasion wine for your most festive meal.
Nice wine, not as simple as the marketing may lead one to think. Has excellent balance of fruit, acidity, complexity and freshness, and Hallelujah, not too much oak. Nice medium long finish, clean all the way through. Fantastic with grilled salmon. One of the best in the sub 20USD range, maybe the best... Evn tho WVV sez drink young, this will hold up well for another 4 years.
My favorite wine
External Reviews for Willamette Valley Vineyards Pinot Noir Willamette Valley
The vintage delivers the goods-a pretty nose scented with red fruits, earth and spice, and an elegant structure that lays gently on the palate. It's ripe but laid back, with the alcohol a sensible, food-friendly 13.5%, and the wine true to varietal, with persistent flavors of cola and berry dusted with cinnamon.
Simple, with modest cherry and orange peel flavors that linger nicely on the supple finish. Drink now.
Light and approachable. Fresh scents of raspberries and bramble lead into a wine with tart acidity, forward red fruits, and some leafy flavors also. It's a balanced, nicely made everyday Pinot Noir.
One of Oregon's better Pinot Noir values year after year is this basic bottling from Willamette Valley Vineyards. The 2006 is quite spicy with peppery highlights, and the red fruits are sleek and tart, though not green or thin. The core brings warm, somewhat round fruit flavors of pie cherry, plum, and a hint of toast from 20% new Allier barrels.
Dark fruited and focused, this densely packed red leads with aromas of spiced plum and black cherry. The deep plummy flavors finish with a hint of mint. For pasta with wild mushrooms.
A classic Oregon Pinot Noir exhibiting rich red fruit flavors. Mouth-watering tannins lead to a light spice on the strong finish. Wonderful with many foods, especially rich, bold flavors such as a steak with blue cheese, sautéed mushrooms and caramelized onions. Also good with bold cheeses.
Bright aromas of raspberry and cherry are complimented by sweet tones of brown sugar and nutmeg, as well as muskier notes of sandalwood, clove and tobacco. Opens with rich red fruit flavors of black cherry backed by a hint of sandalwood. The round mouthfeel features refined and velvety tannins and nicely balanced acidity, leading to light black pepper spice and tart strawberry on the finish. Drink now-2014. - Winery ** SOLD OUT **
Food Pairings for Willamette Valley Vineyards Pinot Noir Willamette Valley
The 2008 Estate Vineyard Pinot Noir is an elegant wine that truly expresses the terroir of the three unique vineyard sites within the Willamette Valley that contribute to this bottling. Aromas of cherry, pie spice, nuts and plum, are complimented by just a hint of brown sugar sweetness on the nose. A sweet entry with flavors of tart red cherry, raspberry, orange peel, black pepper and dark chocolate. A lively, spicy sip with mouthfilling body, lively acid and balanced, round tannins. The finish is long, juicy, and just a little spicy. Appealing now but will further reward those who cellar this wine. Drink now through 2016.
Dietary Information: Certified Sustainable
|Alcohol: 13.5%||pH: 3.69|
|Sugar: .3 grams per liter||Total Acidity: 5.2 grams per liter|